Borscht broth
6 servings
60 minutes
Broth 'borshchok' is a light, clear, and aromatic dish from Russian cuisine that has a special piquancy due to the combination of beetroot, vinegar, and a hint of sweetness from sugar. This exquisite broth is a unique interpretation of traditional borscht but without the rich thickness, making it ideal for a light dinner or to whet the appetite before the main course. Beetroot gives it a rich ruby hue, while vinegar paired with sugar reveals subtle flavor nuances. It can be served in broth cups garnished with herbs or sour cream to add tenderness and further emphasize its refined taste.
1
In the clear broth (meat, chicken, or game), add thin slices of peeled red beet, vinegar, and a little sugar 10-15 minutes before the end of cooking.
- Beetroot: 250 g
- Meat broth: 2.5 l
- Vinegar: 2.5 tablespoons
- Sugar: 1 tablespoon
2
Strain the ready 'borscht' and pour it into broth cups.
